Glutinous Rice Siu Mai

Name: Glutinous Rice Siu Mai
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some White glutinous rice; Some Blood glutinous rice; Some Shiitake Mushrooms; Some carrot; Some Chives; Some Cooking Wine; Some Cooking oil; Some Soy sauce; Some salt; Some Sugar; Some sesame oil; Some pepper

by Chen Huan

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Shaomai, also known as siu mai, is a kind of noodle snack that is steamed and steamed with hot noodles wrapped in a steamed noodles. Shaped like a pomegranate, it is white and crystal clear, the filling is thin, and the fragrance is delicious.
He was born and raised in China and has a long history. In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers. It is often used as a banquet delicacy among the folks. The shaomai in the north, like dumplings, has a larger and thicker skin, and the filling is not as fine as the shaomai in the south. Although the name and pronunciation are very similar, in essence, especially the taste, the two are quite different.

In order to make the siu mai fruit really look like a bunch of wheat, the edge of the siu mai husk must be thin enough, and there should be many wavy folds. The traditional tool is a large round ball with a small hole in the center. A metal strip is inserted in the hole. This tool is called a "walking mallet". Nowadays, few people use it. Instead, a steel bar with a length of 20 cm and a diameter of 1.5 cm is used, which is much easier to operate.
Whether it is a mallet or a metal strip, it is not a household tool. If not, use a rolling stick to roll the dough as thinly as possible. The noodles should be slightly larger and thinner than usual for making dumplings, so that the siu mai with beautiful lace can be wrapped. After the skin is steamed, it will be transparent and beautiful. "

Glutinous Rice Siu Mai

1. Raw materials are reserved.

2. Soak the glutinous rice in advance.

3. Put the pork into the Hai's food processor and beat it into minced meat.

4. Carrots and shiitake mushrooms are also put into the cooking machine and beaten to the end.

5. Steam the soaked glutinous rice in a rice cooker and pound loose while it is hot.

6. Heat the wok, pour in the oil and fry the meat first.

7. Add the shiitake mushrooms and carrots. After sautéing, add light soy sauce, cooking wine, pepper, salt, sugar, sesame oil, and mix well.

8. Add the steamed glutinous rice, stir evenly and form a simmered glutinous rice filling.

9. Pour the flour into the food processor, and pour an appropriate amount of boiling water in the middle.

10. Stir it into a uniform dough, take it out and knead it, let it cool, and let it relax for a while.

11. The loosened dough is divided into small doses of even size. Use a rolling pin to roll into a round piece, which should be as even and thinner as possible.

12. Take a piece of skin and place it in your palm, and place an appropriate amount of filling in the middle.

13. Slowly tighten the neck of the siu mai with a tiger's mouth.

14. Adjust the lace of the siumai to make the lace even. The prepared small siu mai is evenly placed in the steamer with zong leaves.

15. If the skin is too dry before steaming, you can spray a small amount of water. Boil a pot on the water and steam for about 10 minutes to get out of the pot.

Tips:
Use a rolling stick to roll out the dough as thinly as possible. The noodles should be slightly larger and thinner than usual for making dumplings, so that the siu mai with beautiful lace can be wrapped. After the skin is steamed, it will be transparent and beautiful.